Posts filed under ‘Japanese’

Maki Sushi – A small batch

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Imitation crab and avocado

I’m usually immune to the lure of one-off kitchen gadgets, but this one, for the price, could not be beat. I LOVE IT!

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My attempts previously using a traditional method, were far from successful. I still need some practice with my Sushezi aka the sushi bazooka, but I’m really pleased with the results.

Rice seasoning
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon salt

Combine, microwave for 1 minute, and set aside

The rice
1 cup short or medium grain rice, Arborio, CalRose, or sushi rice
1  1/4 cup water
1/4 cup seasoned rice vinegar
dried seaweed sheets (nori)
and what ever you want to use for filling

Wash and rinse rice well and often, until the water runs clear
strain rice and allow to drain for 30 minutes
add cold water to a pot, add rice, and allow to sit, off heat for 30 minutes
then bring to a boil
cover, lower heat to lowest setting, and simmer for 20 minutes
do not lift cover, turn off heat, and allow to sit for 15 minutes
pour seasoned vinegar onto hot rice
mix well with wood spoon
let cool until cool enough to handle

Follow the instructions that come with the Sushezi sushi maker and you’re ready to go

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January 23, 2017 at 11:25 pm 1 comment

Shrimp and Pork Pot Stickers – A smaller batch

potstickers

aka Gyoza, Dumplings, Mandoo, or Dim Sum

I find it odd that on the Central Coast of California, certain Asian ingredients are hard to find; including, but not limited to round dumpling wrappers. I was able to find the square ones and egg roll size, and I guess I could have just used a round cookie cutter on them. But I took the opportunity to expand my skill set and learn to make my own.

I followed the recipe and instructions for the wrappers at Just One Cook Book. Though you can find recipes and instructions all over the web. I did do a few things differently however: I didn’t sift the flour. I used my stand mixer to knead the dough. And I used a press to form the dumplings.

24 gyoza skins

Filling
8 ounces shrimp, shelled, deveined, and chopped
4 ounces pork, ground
1/2 cup shredded cabbage
4 green onions, thinly sliced
1 clove garlic, grated
1 inch fresh ginger, grated
1/2 teaspoon salt
1 pinch pepper
1 tablespoon soy sauce
hot sauce to taste

Variation
Add one ounce kimchi, chopped and well drained

Combine all ingredients and mix well. Go ahead, use your hand

Place 1 teaspoon of the mixture in the middle of each wrapper
dampen wrapper edge with water, fold over, and form the edge into accordion pleats
or use this tool to make things a whole lot easier

Place the dumplings in a good-sized, lightly-oiled pan and sauté on medium heat until the bottoms are nicely browned

Add enough water to cover just the bottoms of the dumplings
cover pan and steam until the water cooks off
Serve hot with a dipping sauce

Dipping Sauce
Mix together equal parts soy sauce, rice wine vinegar, and a few drops of hot sauce or red pepper flakes.

October 11, 2015 at 3:12 pm Leave a comment

Tamagoyaki – A small batch

tamagoyaki

aka Japanese-style sweet omelet

I use this style of omelet with ramen or to stuff onigiri.

1 egg, beaten
1 tablespoon water
1 teaspoon soy sauce
1/2 teaspoon sugar
1 tablespoon bonito flakes (optional, or a dash of fish sauce)
oil for cooking

Whisk all the ingredients together until well combined
pour into a hot skillet, swirling to coat bottom completely
cook until almost set
then fold up the sides to form a square

May 4, 2014 at 3:46 pm Leave a comment

Really Easy Ramen for One

ramen

4 ounces meat (pork cutlet, beef steak, chicken breast)
2 green onions, sliced with whites and greens separated
1 inch fresh ginger, peeled and sliced
1 clove garlic, smashed
2 cups chicken stock
1 tablespoon white wine, mirin, and/or rice vinegar
1 3-ounce package ramen noodles (discard the seasoning packet)
1 tablespoon soy sauce
1 hard-boiled egg, quartered
shredded carrot
oil for sauteing
salt and pepper

Heat oil in heavy-bottom pan
sprinkle meat with some salt and pepper
cook until well browned and cooked through
set aside to rest, then slice thinly

Lower the heat and add the green onion whites, garlic, and ginger to dirty pan
toss until fragrant
add the broth and bring to a boil
add the noodles and boil 2 to 3 minutes, stirring occasionally
stir in the soy sauce and wine
pour any juices from the meat that have collected on the plate into the soup
add carrots to warm
season to taste

This portion has been served in a big bowl garnished with the sliced meat, sliced egg, and green onions; but use whatever you like best. And Don’t forget to remove the garlic clove and ginger slices before serving.

April 20, 2014 at 3:27 pm Leave a comment

Pork Katsu – A small batch

katsu

aka Tonkatsu

2 boneless pork chops, pounded thin
1/4 cup flour, approximately
1 cup panko crumbs, approximately
1 egg, beaten

Use the standard breading method:
place the beaten egg on one plate, the flour on another, and the panko on a third
dredge the cutlets first in the flour until well coated, pat off excess
then dredge the cutlets in the beaten egg until well coated
then dredge the cutlets in the bread crumbs until well coated

Fry in a shallow pan with about 1/4 inch of oil, until golden brown
drain on paper towel

Serve with dipping sauce, below

This recipe is perfect for chicken breasts as well.

Katsu Dipping Sauce
1/4 cup ketchup
1 teaspoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon spicy mustard
a squirt of hot sauce

March 24, 2014 at 11:51 am Leave a comment

Onigiri – A small batch

onigiri

aka Japanese Rice Ball

This version isn’t quite traditional, since I use Arborio rice (cheaper) and I season with vinegar, as well as, sugar and salt. These can be stuffed with just about anything. The ones pictured are stuffed with Korean-style dried seasoned squid, and I like them with tamagoyaki, Japanese-style omelet as well.

Rice seasoning
1/4 cup rice vinegar
1 tablespoon sugar
1 teaspoon salt

Combine, microwave for 1 minute, and set aside

The rice
1 cup Arborio or sushi rice
1  1/4 cup water
dried seaweed sheets (nori)
about 1 tablespoon stuffing of choice (optional)

Wash and rinse rice well and often, until the water runs clear
strain rice and allow to drain for 30 minutes
add cold water to a pot, add rice, and allow to sit, off heat for 30 minutes
then bring to a boil
cover, lower heat to lowest setting, and simmer for 20 minutes
do not lift cover, turn off heat, and allow to sit for 15 minutes
pour seasoned vinegar onto hot rice
mix well with wood spoon
let cool until warm enough to handle

onigiri 1

To form an Onigiri, cut a corner off a zip top bag, about 7 inches deep
add approximate 1/3 – 1/2 cup cooked rice (depends on how big you want them)
hollow out center with a wet finger for stuffing (optional)
fill with approximately 1 teaspoon filling
add an additional tablespoon of rice on top of stuffing
fold bag opening over and press the rice firmly with your hands so the triangle of rice will not fall apart

Wrap with nori just before serving.

These do not freeze or refrigerate well, but the seasoning keeps them from spoiling too quickly, so I leave them on the counter wrapped in plastic.

March 10, 2014 at 12:41 pm Leave a comment

Gyudon – A small batch

gyudon

aka Japanese Beef Bowl

4-6 ounces beef, thinly sliced
1 onion, thinly sliced
2 eggs, beaten
2 teaspoons sugar
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon stock, sake, or water
oil for sautéing

Heat oil over high heat
add onions and cook until wilted beginning to brown
add beef
sprinkle with sugar and allow to brown
add vinegar, soy, and stock
mix well and bring to a boil
reduce heat and simmer until most of the liquid has evaporated
pour beaten eggs over beef and onions
cover and cook until egg is almost cooked

Serve over rice

November 3, 2013 at 1:21 pm Leave a comment

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